Main dishes · Christmas
Baked Rigatoni with Sunday Sauce
Bubbling baked rigatoni layered with sausage, ricotta, mozzarella, and Sunday sauce—a generous make-ahead dinner for family gatherings and cold-weather nights.
- Prep
- 35 min
- Cook
- 30 min
- Total
- 65 min
- Serves
- 8 servings
The recipe card
Baked Rigatoni with Sunday Sauce
- Prep
- 35 min
- Cook
- 30 min
- Total
- 65 min
- Serves
- 8 servings
Ingredients
- 1 lb rigatoni
- 1 lb mild Italian sausage
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 28-oz can crushed tomatoes
- 1 15-oz can tomato sauce
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1 cup whole-milk ricotta
- 2 cups shredded mozzarella
- 1/2 cup grated Parmesan
- 2 tbsp olive oil
- basil to finish.
Method
- Heat oven to 375°F. Cook pasta 2 minutes less than package directions. Brown sausage in oil; add onion and cook 5 minutes, then garlic for 30 seconds.
- Add tomatoes, sauce, oregano and salt; simmer 15 minutes.
- Toss pasta with most of sauce. In a 9 × 13-inch dish layer half the pasta, dollops of ricotta and half the mozzarella; add remaining pasta, sauce, mozzarella and Parmesan.
- Cover with foil and bake 20 minutes; uncover 10–15 minutes until bubbling.
- Rest 10 minutes and add basil.
